World Foods. Fish and Seafood - The Present and Future Use in World Foods.

Missouri Univ., Columbia. Instructional Materials Lab.

This teacher's guide contains materials to be used in the study of fish and seafood and their contribution in the present and future to feeding the world's people. The guide's one unit provides an overview of the various uses of fish and seafood in various cuisines, their nutritional qualities, their various classifications and forms, and the principles and techniques of fish cookery. The unit contains a list of objectives (e.g., identify the nutritional contributions and advantages of fish), suggested activities for instructor and student, and instructional materials (information sheets, e.g., fish and seafood in cuisines throughout the world), transparency masters (e.g., market forms of fresh fish), assignment sheets (e.g., word scrambles), tests (multiple choice, matching, and essay), and an answer key. The unit also includes a list of reference books, articles, and films. (CT)